Red Wine-Braised Beef Stew With Potatoes And Carrots
Red Wine-Braised Beef Stew With Potatoes And Carrots is a comforting and hearty dish perfect for cold days. This stew combines tender beef with flavorful vegetables, all simmered in rich red wine and beef broth.
Why Make This Red Wine-Braised Beef Stew?
Making this stew is a great idea for several reasons:
- Comforting Meal: It’s perfect for cozy dinners.
- Flavorful: The red wine adds a deep richness that enhances the beef and vegetables.
- Easy Preparation: Most of the cooking involves letting it simmer, which means you can relax while it cooks.
How to Make Red Wine-Braised Beef Stew
Creating this delicious stew is straightforward. Follow these directions to enjoy a heartwarming meal.
Ingredients
- 2 pounds beef chuck, cut into 1-inch cubes
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 cups red wine
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 bay leaf
- Salt and pepper to taste
Directions
- In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onions and garlic, sautéing until softened.
- Add the carrots and potatoes, stirring for a few minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Return the beef to the pot, then add the beef broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 2 hours or until the beef is tender.
- Season with salt and pepper before serving.
How to Serve Red Wine-Braised Beef Stew
Serve this stew hot, garnished with fresh thyme if desired. It pairs wonderfully with:
- Crusty bread
- A side salad
- Mashed potatoes
How to Store Red Wine-Braised Beef Stew
To store your stew:
- Refrigerate: Place it in an airtight container for up to 3 days.
- Freeze: You can freeze it for up to 3 months. Just make sure to let it cool completely before sealing.
Tips to Make Red Wine-Braised Beef Stew
- Browning: Ensure the beef is well-browned for added flavor.
- Wine Selection: Use a good quality red wine for the best taste.
- Vegetable Variations: Feel free to add other vegetables like peas or celery.
Variation of Red Wine-Braised Beef Stew
You can switch up this recipe by using different cuts of beef or adding some mushrooms for extra depth and flavor.
FAQs
Q: Can I use white wine instead of red for this stew?
A: Yes, you can use white wine, but it will change the flavor profile of the dish.
Q: How do I know when the beef is tender?
A: The beef is done when it easily pulls apart with a fork.
Q: Can I use a slow cooker for this recipe?
A: Absolutely! You can brown the beef on the stove and then transfer everything to a slow cooker to simmer for 6-8 hours on low.
Q: Where can I buy quality red wine for my stew?
You can find great options at your local store, but if you need a specific kind, you can buy it here.
Red Wine-Braised Beef Stew
Ingredients
Main ingredients
- 2 pounds beef chuck, cut into 1-inch cubes Use a good quality beef for best results.
- 2 tablespoons olive oil For browning the beef.
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 4 medium carrots, sliced
- 4 medium potatoes, diced
- 2 cups red wine Choose a good quality red wine.
- 2 cups beef broth
- 2 sprigs fresh thyme
- 1 leaf bay leaf
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium-high heat. Add the beef cubes and brown them on all sides. Remove the beef and set aside.
- In the same pot, add the chopped onions and garlic, sautéing until softened.
- Add the carrots and potatoes, stirring for a few minutes.
- Pour in the red wine, scraping the bottom of the pot to deglaze.
- Return the beef to the pot, then add the beef broth, thyme, and bay leaf.
- Bring to a boil, then reduce heat to low and cover. Simmer for about 2 hours or until the beef is tender.
- Season with salt and pepper before serving.
